Red Bean Ice Cream Recipe 小豆アイスクリーム

Print RecipeJump To Recipe

Red Bean Ice Cream | Easy Japanese Recipes at JustOneCookbook.com

Today I’m sharing red bean (Azuki) ice cream recipe at Gourmantine’s Blog.  For fellow foodies who are familiar with both Gourmantine’s and my blog, you probably know there are very little similarity with the type of recipes we share.  I don’t bake many sweets like she does, and how she prepares food is completely different from Japanese food.

However, Gourmatine’s blog has been inspiring me about cooking and encouraging me to reflect on the food I prepare with a deeper meaning.  I love to challenge myself to follow her recipe to go beyond my comfort zone and it’s always fun to read how she prepares food.  Her creations are always very original and simply irresistible.  Not to mention, all the effort she spent to make sure each recipe she shares is just perfect.  I have the good fortune of becoming friends with her and I learned that she spends quite some time to study the dishes before sharing on her blog, in order to meet her own expectation.  Since I never been to Europe myself, it’s always fun reading about her recreation of the food she had tasted during her frequent trips all over in Europe.  Remembering the exact taste is one thing, but recreating the dish from scratch is truly a rare talent.  Her cooking skills are exceptionally gifted and I’m so happy to be able to introduce her website on my blog.  If you haven’t visited her site, please visit her beautiful blog, Gourmantine’s Blog.

Red bean is by far the most popular ingredient or flavor in traditional Japanese sweets.  Its prominence in Japanese sweets is similar to chocolate for western desserts.  Even after living in the states for many years, the taste of red bean sweets makes me just a bit homesick and miss Japan.  This homemade red bean ice cream brought back the great childhood memories I had spending summers at my grandpa’s house.

I know this is already the 3rd ice cream recipe I’ve shared in the past 10 days and you probably think I am bit infatuated with my ice cream maker.  But my intention here is to share as many ice cream recipes as possible before summer ends.  Also, it is finally my own recipe so please take a moment and let me know what you think!

Red Bean Ice Cream II

The red bean ice cream is drizzled with condensed milk…

Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook, Google+, Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time!

Red Bean Ice Cream
 
Prep time
Total time
 
Author:
Serves: 6-8
Ingredients
  • 100 ml (little bit less than ½ cup) water
  • 100 ml (little bit less than ½ cup) sugar
  • 1 (18.34oz/520g/2cups) can sweetened red beans "Ogura-An" (or Homemade)
  • ⅔ cup milk
  • 1 Tbsp. black sesame seeds (optional)
  • 4 Tbsp. sweetened condensed milk (optional)
Instructions
  1. In a medium saucepan, heat water and sugar on medium high heat, stirring the mixture with a wooden spoon.
  2. When sugar has completely melted, add the bean paste and mix until the mixture becomes smooth.
  3. Add the milk and mix all together. When it boils remove the saucepan from the heat.
  4. Prepare a bowl that is set inside a large bowl filled with iced water.
  5. Pour the mixture into the bowl and stir the mixture so it cools evenly.
  6. When the mixture is thoroughly cooled, pour the mixture into an ice cream maker and follow the manufacturer’s instructions.
  7. minutes later…
  8. Transfer the ice cream to an airtight container and store in the freezer for at least 3-4 hours.
  9. Serve with black sesame seeds or condensed milk.
Notes
If you don't have an ice cream maker, check out here.

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.

 

Enjoy It? Share it!

Never miss another new recipe!

Sign up and receive the Just One Cookbook email newsletter.

Disclosure: Just One Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Leave a Comment


4 + = seven

Your email address will not be published - required fields are marked *

  1. Hi Nami. Hope you had a lovely weekend with your family. I have not tried these beans. I am adding them to my market list this week. So it may take me a week or so to try this out but I really want to to try this. I just got my own ice cream maker. Made my first batch and it was divine. Just have my second batch going now. So fun and the taste is so much better than store bought. Thanks for the advice. I got the cuisinart. LOL! xx

    1
  2. LOL Ok I might have to take a break and walk down to Sur La Table to pick one up. Love the black sesame and condensed milk on top! Maybe I can create an ice cream diet… Ice cream and high fiber treats only- LOL.

    4
  3. Yum…the red bean ice cream sounds delicious (and it almost rhymes). Red bean is fairly new flavor/ingredient to me, and how it is prepared seems to make a big difference. This preparation looks great. I imagine that the ice cream is super-creamy…

    5
  4. Well, I didn’t know anything about red beans flavor… in desserts and sweets! I am totally amazed by this recipe! I don’t know how to find them, but I wanna try (I think it will be a sort of quest :P)
    Your recipes always amaze me!!
    By the way, I love Gourmantine’s blog, too :)

    6
  5. Nami, this is such a creative and wonderful recipe! I love all: the colour, the Japanese azuki touch and the black sesame seeds, just in case someone had doubts about the Japanese inspiration 😉 You should patent it. Seriously!
    I understand you completely: my blog is now full of preserves for the same reason as your ice-cream: season!!! Although your ice-cream look much more seducing than my jars!
    Have you ever tasted matcha ice-cream? I have just thought since my matcha crème brûlée was incredibly refreshing, the ice-cream must be incredible! Although maybe not perfect for children…
    I keep on looking at this photo and think this is one of the most beautiful you have ever made! (And I love the bowls!!!) Congratulations!
    (I have never been to Gourmantine’s blog, but after such an introduction I must go and see it).

    9
  6. Oh Nami, I just got an ice cream maker and I look forward to try this red bean ice cream….the pictures are awesome as always.
    Hope you have a wonderful week ahead :-)

    10
  7. I love red beans! My husband is mad about and I make him red bean ice lollies. Next time I’ll add sesame seeds. That’s such a great idea. Photos are fabulous, Nami!

    11
  8. Sweet red bean is my favorite but never had one in ice cream form. My goodness Nami, this is making my mouth watery and I mean in a drooling way, LOL! Thanks for sharing another yummy treat, Nami!

    12
  9. This just looks so delicious! I love sweet red bean. It’s been too long since I had red bean ice cream and your photos really make me crave it now. Especially with that delicious condensed milk drizzled on top, it must have tasted amazing.

    13
  10. Its great to see you are making good use of your ice cream machine. Definitely taking full advantage of the short summer season. Your recipe is a low fat version, if can be fat free if you use skim milk. Good for dieters:)

    15
  11. Wow..thats something new to me.Beans in an ice cream? Too good!I know that how dangerous it can be to own an ice cream maker- I have controlled myself till now- tee hee :) Lovely post and the pictures looks amazing!

    20
  12. We used to travel to the US on JAL and would go through Narita on each journey and we began taking a few days every trip and exploring something new. I’m a country style person and I don’t think I could ever live the hectic Tokyo style – but the food was always perfection!

    This ice cream is perfect.

    21
  13. Gosh, you have been so productive with the ice cream so far this summer; I’m ashamed that I have yet to make a single batch! All mine were in the cold spring months! But I am determined to make a batch this week or next. I’m enjoying your ideas and hope to be inspired by you here. The red bean looks delicious, and healthy too. Did your kids like it? So pretty with the sesame seeds too 😀

    23
  14. Very Interesting!!!! I love sesame seed balls with black bean paste, but I’m not sure if I’ve had red bean paste. It sounds wonderful as does this ice cream. Thanks for the post and recipe!

    24
  15. I am so happy to see how much your ice cream maker is being put to good use :) Good decision making that purchase! I remember how freaked out I was when I saw red bean ice cream when we first moved to Singapore. But after I tried it, I realized I liked it! It was yummy…. I also loved the sweet corn ice cream and the durian ice cream! Your recipe sounds great! Thanks for sharing :)

    26
  16. My hubby just requested me to cook his favourite red bean soup today, usually i make it from scratch. Look at your yummy red bean ice cream, i think i need to save some to make this ice cream but not using ice cream maker as I don’t own one. YUM!

    31
  17. Yum! This ice cream sounds so unique and fantastic. I don’t see any problem with making three different ice creams within 10 days, please share away!

    32
  18. Very yummy and cooling recipe Nami :)
    I’m also taking my ice cream maker out to make more ice creams to beat the heat.
    Will add this in my to do list too :)

    33
  19. Nami thanks for sharing this recipe! I love red bean ice cream and never really tried to make it myself. Your recipe seems easy enough I will have to try it!

    34
  20. Nami, this is sensational! I have to try this out and taste – love even the dribbled condensed milk over it, too. Just wonderful. Going over to Gourmantine now…

    35
  21. I love Gourmantine’s blog too! She’s so talented! And so are you Nami: this ice cream looks perfect! So creamy and tempting! I wish it was summer to try and make it!!! I love my ice cream machine just as much as you love yours!!! hehehe The addition of condensed milk is the ultimate treat!!! YUM!!!!!!

    36
  22. Great recipe Nami! I love the colour and the sesame seeds on top of it! Even in India we have quite a few sweets topped with sesame seeds. I like the nutty flavor of it!
    I wish I had an ice cream make to try this out!!

    37
  23. And now that’s exactly why I don’t own an ice-cream maker. it’s soo tempting! Love the color. And I wld be eating scoop after scoop saying it’s good for me as it’s got beans :)

    38
  24. Not sure if I could pull this one off Nami, but you sure have. I could hear the nostalgia in your voice as you mentioned your Grandpa. The clarity in your pictures is outstanding!

    41
  25. Aaahhh…..more ice cream love from Nami. Azuki bean is one of my favorite ice cream flavors and I even love it as popsicles (I’m such a big kid). I don’t know about your obsession with your ice cream machine, but we now are hooked on your ice cream flavors thanks to it!

    42
  26. I love red bean ice-cream. I used to have it tempura’ed at a sushi restaurant that I was obsessed with when I was in college. Your recipe looks great! I love how you serve it with the condensed milk drizzled on top. :)

    43
  27. Oh gosh!!!! I love this!!!! Your red bean ice cream look great! Even better than those we have in the Japanese Restaurant over there. And I want an Ice Cream Maker to help me!!!!!!

    45
  28. You’re definitely making good use of that ice cream maker! This looks delicious. Another ingredient I have not tried…I need to start doing some sampling!

    46
  29. In early Spring of this year, I had a pastry filled with red bean paste and it was sooooo good! The ice cream recipe is so simple I can’t wait to give it a try…definitely with the condensed milk drizzled on :)

    50
  30. Red bean ice cream! count me in, I love this kinds of flavour. There is a similar dish in Malaysia that I really love, its called potong but its a cross between an ice cream and popsicle.

    54
  31. I used to have a lot of red bean ice cream when growing up. It is so good to have the ice cream maker to recreate some of those flavors we don’t get here. Your ice cream looks lovely! I will have to try it with the black sesame seeds.

    55
  32. We have gone to our favorite Japanese restaurant Matsu’s to celebrate my daughter’s birthday for the past 15 years because she loves their red bean ice cream (and the green tea)! She is going to flip over this! Your last image is gorgeous, Nami!

    57
  33. Nami!
    I always in love with Red Bean, Love It!
    I want to try to make this, but what to do when I can’t find any canned bean? :(
    ca I used a fresh red bean & puree it? :)
    looking forward ur guidance dear… Tq 😉

    60
    • Hi Elies! Since I don’t have the time to do the post for making read bean paste, please check out this site. It’s not exactly the same but it seems like the closest method that I use. You want to follow “Tsubushi-An” method. I hope this helps!

      62
  34. Wow…I’ve never in my life heard of ice cream made with beans (not counting vanilla beans. LOL!) but I’m very interested in trying it. I have a can of Azuki beans, but in your list of ingredients it says to add sweetened beans. Do you buy azuki beans that are sweetened? I’ve never seen that before. I guess I could add some agave nectar to it maybe?

    Thanks! It looks so pretty and it’s so healthy I might just have to try this! :)

    61
    • Hi Shiela! Is your Azuki beans cooked already, but not sweetened? Then you need to sweeten by adding sugar. I buy the can of sweetened azuki bean paste. The picture above is the one I buy (Japanese brand) and it’s pretty common around here. Regarding Agave nectar, I have never used it before… I usually use sugar to sweeten. I hope this helps!

      63
  35. Red bean ice cream I love! I always buy those like popsicles but it’s red bean flavor and you really can eat the red beans in it! There are other flavors like coconut, sweetcorn, durian, yam, jackfruit and chendol (a Malay dessert similar to ice kachang but only have red beans and a kind of jelly-like green colored strips with coconut milk and coconut sugar) all with bits of the flesh in them.
    I would love to try your recipe but w/o ice cream maker, so I think maybe I’ll make them into popsicles instead! lol :)

    64
  36. Nami, thanks for sharing this recipe! I love red bean ice cream! I’ll definitely try this when we get back from vacation!!! So yummy!!!

    65
  37. From the moment I read the title I’ve been fascinated. Red bean and ice-cream seemed beyond my imagination. Actually, beans and desserts seemed a little out of place until I read and tasted the first black bean brownies. Now, your red bean ice-cream, what a way to enjoy these healthy legumes. I LOVE LOVE it. I still haven’t got an ice-cream machine, but I’m definitely going to look for the red-bean paste at the Asian store and see what I can come up with!!
    Thanks for the inspiration Nami.

    66
  38. Just when I thought the ice cream couldn’t get any better, you drizzled it with condensed milk!!!!!!!!!!!!!!!!!! PLEASE don’t stop with the ice cream recipes, I love them! 😀

    67
  39. My husband and I love red bean ice cream and green tea ice cream, and both your recipes looks delicious! Sweetened condensed milk sounds like a great topping, too, to add some extra creaminess

    74
  40. I LOVE red bean ice cream! In china every time I got frozen yogurt I would get red bean on top! Hmm I will have to go to the asian market in Jerusalem to see if they have any red beans so I can make this!

    75
    • Hi Kayla! I’ve never used Yude Azuki before, but yes you can use it. :-) The consistency and texture wise, I think it is better if you cook Yude Azuki in a saucepan (add a little more water and cook till it gets more mushy). You might want to add sugar if it’s not sweet enough. Ogura-an is sweetened already. Hope this helps. :-)

      78
  41. Oh Nami, I am so excited to try this recipe! I just made some sweet beans last night. I’ve been looking for things to make with it! Do you think I can use half and half instead of all the other milk? I think I might try it. Oh also do you happen to have that drink recipe that we tried at that place we met? I want to make it at home. It was so good!!!

    79
  42. Colleen

    hi! for your recipe of the homemade sweetened red beans, do i make the whole recipe for this red bean ice cream? i only want to make enough to use in this recipe. thanks! :)

    81
    • Hi Colleen! With my homemade recipe, you can make 600g of sweetened red bean paste. This recipe requires for 520g, so I’d suggest to follow the homemade red bean paste recipe. Your final result may be around 600g and it might be close to 520g.

      Hope this helps. :)

      82
  43. zagmek

    I made this to go with a red velvet cake for my friends birthday — i even made the red bean paste with your recipe too since i couldn’t find the canned beans, only dried!

    It was better than any red bean ice cream i’d ever had in a restaurant, but the opinions all around were that it was too “chunky” so next time i’ll run the bean paste through my food mill first!

    83
    • Hi Zagmek! Thank you so much for trying this recipe! Tsubuan can be a little too hard/coarse for making ice cream, so maybe you can make half paste and keep the other a little chunky for texture. I’m happy to hear you think it was better than one from restaurant. Thank you!!!

      84
  44. Karen

    So the condensed milk is only for garnish–you don’t add it in with the cooked mixture? Just checking as this could make a big difference in how it turns out.

    Thank you for any information you can give.

    85
    • Hi Karen! Thank you for checking, yes condensed milk is optional and poured a little bit on top of the ice cream. I hope you enjoy this recipe. :)

      86
  45. Thanks for the recipe. It looked so gorgeous I couldn’t wait to try it. I guess all that excitement is what led to me adding the condensed milk directly to the ice cream base. I was so mad at myself for flubbing myself right out of a red bean ice cream experience. I will try again, though. I blogged about it the failure and attempted recovery here: http://limesarebetterthanlemons.tumblr.com/post/67887926116/attempt-at-red-bean-ice-cream-goes-fail-then-recovers
    I linked to your post, hope you don’t mind. Love the blog!

    87
    • Hi Jeanne! Thank you for trying the recipe! There is a certain formula to make ice cream (with or without milk) and I think you need to follow to be able to achieve solid ice cream. :). Glad you saved the failure and looks delicious!

      88
  46. Bianca

    I’m spent most of the morning browsing through your dessert recipes, and this red bean ice cream made me jump for joy! It’s one of my favourite flavours, and I’m glad to see I can recreate it at home. For those who are allergic to dairy products, can almond milk be substituted without affecting the texture too much? Thanks for all the amazing recipes, Nami!

    89
    • Hi Bianca! Aww thank you so much for checking my recipes! Hope you found some recipes that you are interested. :) I love red bean ice cream as much as green tea ice cream… <3 Hope you enjoy this recipe!

      I’ve never made ice cream with almond milk, but with a quick search online, I found some almond milk ice cream recipes, so I think it’s possible. However some articles said it’s hard to make it “creamy” and have to add bananas etc to change the texture as almond milk doesn’t have enough fat and thin. Hope this helps. :)

      90
  47. Meghan

    Hello! I am in culinary school and will be making azuki ice cream for a project. does your ice cream turn out a little “grainy”? It might be the red bean I used. I could not find ogura-an, only Companion (?) brand red bean paste in a can. This did not have any of the whole beans and was just a paste. Is that affecting the texture of my ice cream? Thank you so much! your recipes are wonderful and so authentic. Thank you for providing these great recipes!

    91
    • Hi Meghan! Hmmm I don’t think I’d describe this ice cream texture as “grainy”. Usually, red bean ice cream has some of beans/skins and not completely paste. For the best result, try with non-paste red bean paste. You can order oguraan on Amazon too, if you’re in the US.

      http://amzn.to/1ESe80T

      Hope this helps… :)

      92
  48. Skye

    Hiiii (again hihihih) I just feel like i have to leave behind a comment when i tried one of your AMAZING and easy recipies! So here goes! I made this icecream TODAY! I made Anko yesterday, but i sievved the red beans after cooking so i got a smooth paste for in my Daifuku Mochi, BUT i hadnt throw out the peels and the bitts that stayed behind because i thought… hmmm its actually a waste! So then i came across this recipy and i thought, why not give it a try? I made this recipy with the remains of the sievved smooth anko, after the milk brought to the boil i threw it in the blender and pureed it all together. Now i have a smooth icecream yet with a couple of chewy bitts.. Its marvelous! Who knows, maybe you can use what i did for your blog too ^.^
    Thank you SO much for all these WONDERFULL recipies!
    Lots of Love!!!
    Skye

    93
    • Hi Skye! Thank you for your kind feedback and sharing your tip! It’s wonderful that you used all the azuki beans without wasting any bits! :) Thank you for reading my blog and for your great support. I really, really appreciate it! xo

      94